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Gooseberry pudding

Tangy gooseberries lend this pudding a sharp-sweet note – and it all sounds rather delicious! We’ll definitely be giving this recipe a go at home…

18th century recipe for a 'Goose Bery Pudding', from The Cookbook of Unknown Ladies

18th century recipe for a ‘Goose Bery Pudding’, from The Cookbook of Unknown Ladies

A Goose Bery Pudding

Boyle three quarts of goose berrys soft, and strain them through a haire sieve with the back of a spoon and when cold mix it up with some melted butter, cinaman, nutmeg, a glass of brandy grated (sic), a dust of flower, white sugar, eight eggs, three whites, two spoonfulls of rose water, half a pint of new milk. Put peast about the brim of the dish.

Based on our experience of other pudding recipes in the Cookbook, just over half  an hour at 180°C should see this cooked through nicely. Enjoy!

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  1. Pingback: Recipes recreated: news from our readers | The Cookbook of Unknown Ladies

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